Cookalong #14 - Squash

It's time to pull out those favorite recipes and share with others. Squash can include pumpkin recipes too.

Here are the general Cookalong guidelines for new posters and a reminder for all:

Every two weeks we post T+T recipes for the *star* ingredient, including a picture is not a requirement but highly suggested.

Each Cookalong will run about two weeks, at the end I will draw a name from all that participated in that Cookalong and that person will get to pick the subject of the next Cookalong. Please remember to check for your name if you participated! I'll be posting at the end of the current thread for the next one....and need you to get back with your ingredient choice by Monday night or sooner. I'll draw a second name on Monday night if I've not heard from the first.

So, let's get started, this Cookalong on squash will run until Sunday night, November 8, 2009.

I'm trying to link all the Cookalongs to each other, so here is the last one.

Nancy

Here is a link that might be useful: Link to Cookalong 13----Cheese
Follow-Up Postings:

1. Chop the leeks, using only the white and light green parts. Dice the butternut squash, carrot and apple into 1/2 inch cubes.

2. Heat the oil over a medium high heat in a large saucepan, then add the squash, leeks, onion, carrot, ginger, thyme and sage.

Cook for 10 minutes or until the vegetables are slightly soft, then stir in the apple.

3. Pour in the stock and apple juice and bring to the boil.

Reduce the heat, cover and simmer, stirring occasionally, for 20 minutes or until the vegetables are tender.

4. Pour half the soup into a blender or food processor (I used a stick blender) and purée until smooth. Return the purée to the saucepan, add the beans and cook for 2 minutes over a medium heat until hot and bubbling. Adjust seasoning and serve sprinkled with the chopped chives.